Description
This hearty and comforting dish combines juicy pork sausages with creamy colcannon and a rich Guinness onion gravy. Perfect for a cozy dinner!
Ingredients
Scale
Sausages:
- 8 pork sausages (bangers)
- 2 tablespoons vegetable oil
Colcannon:
- 2 pounds russet potatoes (peeled and cut into chunks)
- 4 cups chopped green cabbage
- 4 green onions (sliced)
- 4 tablespoons butter (divided)
- 1/2 cup warm milk
- Salt and black pepper to taste
Guinness Onion Gravy:
- 2 large onions (thinly sliced)
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1 cup beef stock
- 1 cup Guinness stout
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and black pepper to taste
Instructions
- Prepare Colcannon: Boil potatoes in salted water, adding cabbage in the last 5 minutes. Drain, mash with green onions, butter, milk, salt, and pepper.
- Cook Sausages: Brown sausages in a skillet with oil until cooked through, about 12–15 minutes. Set aside.
- Make Guinness Onion Gravy: In the same skillet, sauté onions, add sugar, mustard, beef stock, Guinness, and cornstarch slurry. Simmer until thickened.
- Combine and Serve: Return sausages to the skillet, heat through. Serve over colcannon, topped with Guinness onion gravy.
Notes
- For a creamier mash, use Yukon Gold potatoes.
- This dish pairs beautifully with extra Guinness on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 2 sausages with colcannon and gravy
- Calories: 720
- Sugar: 11 g
- Sodium: 1580 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 125 mg
